Go Back
In this section, I’ll share the simple ingredients you need for Vanilla Pudding Pumpkin Bread. Each item plays a key role in making your bread moist and tasty. - 1 cup canned pumpkin puree - 1 cup instant vanilla pudding mix - 1/2 cup vegetable oil - 3/4 cup sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - Optional mix-ins: - 1/2 cup chopped walnuts - 1/2 cup chocolate chips Using canned pumpkin puree gives you a smooth texture. Instant vanilla pudding mix adds creaminess and sweetness. Vegetable oil helps keep the bread moist. Sugar balances the flavors, and eggs bind everything together. Vanilla extract enhances the bread's aroma. In the dry mix, all-purpose flour gives structure. Baking soda and baking powder help it rise. Ground cinnamon and nutmeg add warm spice notes. Salt rounds out the sweetness. If you want extra texture, try adding walnuts or chocolate chips. These mix-ins can make your bread even more delightful. 1. Preheating the oven: Start by setting your oven to 350°F (175°C). This helps the bread bake evenly. 2. Mixing wet ingredients: In a large bowl, add the canned pumpkin puree, instant vanilla pudding mix, vegetable oil, sugar, eggs, and vanilla extract. Stir until everything blends smoothly. 3. Combining dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt. This step mixes the dry ingredients well. 1. Folding in optional ingredients: If you want, add chopped walnuts or chocolate chips to the batter. Gently fold them in to keep the mix light. 2. Pouring the batter into the pan: Pour the batter into a greased and floured 9x5-inch loaf pan. Use a spatula to smooth the top. 3. Baking time and toothpick test: Bake the bread for 55 to 60 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, the bread is ready. 1. Cooling in the pan: After baking, let the bread cool in the pan for about 10 minutes. This helps it firm up. 2. Transferring to a wire rack: Carefully turn the loaf out onto a wire rack. Let it cool completely before slicing. Enjoy the sweet aroma of your vanilla pudding pumpkin bread! When making vanilla pudding pumpkin bread, do not overmix. Overmixing can make your bread dense and tough. Stir just until you see no more dry flour. This keeps your bread light and fluffy. To achieve a moist texture, use canned pumpkin puree. It adds moisture that makes the bread soft. The vanilla pudding mix also helps keep the bread moist. If you want extra flavor, add a bit of cinnamon or nutmeg. For toppings, consider adding powdered sugar or a drizzle of glaze. A dollop of whipped cream can elevate the flavors and make it feel special. You can also serve it warm with a scoop of vanilla ice cream. Best accompaniments include a cup of coffee or chai tea. Both drinks enhance the warm spices in the bread. Pairing your bread with fresh fruit can also add a refreshing touch. The best bakeware for this recipe is a 9x5-inch loaf pan. This size helps the bread bake evenly. Make sure to grease and flour the pan to prevent sticking. For mixing and measuring, use a large mixing bowl for wet ingredients. A whisk works well for combining dry ingredients. A rubber spatula is great for folding in any optional mix-ins. Having these tools ready will make your baking process smoother! {{image_2}} You can easily change the taste of your vanilla pudding pumpkin bread. Adding spices like ginger or cloves gives it a warm kick. Just a teaspoon of either will enhance the flavor. You can also substitute nuts. Try pecans or almonds instead of walnuts. This switch adds a new texture and taste. For gluten-free options, use almond or coconut flour. These flours work well in this recipe. They keep the bread moist and yummy. If you want a vegan version, swap the eggs for flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. Then, use it in place of eggs in the recipe. Make your bread festive by adding dried fruits or chocolate chips. Cranberries or raisins add sweetness and color for the holidays. You can also make mini loaves for gifting. This way, you can share the joy of your delicious bread with friends and family. Just adjust the baking time to about 25-30 minutes for mini loaves. For the full recipe of vanilla pudding pumpkin bread, check out the earlier section. Store leftover vanilla pudding pumpkin bread in an airtight container. This keeps it fresh longer. You can also wrap it tightly in plastic wrap. Make sure to store it at room temperature. This helps maintain the soft texture. To freeze the bread, first let it cool completely. Wrap it tightly in plastic wrap and then foil. This prevents freezer burn. You can freeze it for about three months. To thaw, take it out and leave it at room temperature. For faster results, you can microwave it for a few seconds. At room temperature, the bread lasts about four to five days. Look for signs that it has gone bad. If it smells sour or has mold, it’s best to toss it out. Fresh bread should smell sweet and inviting. Enjoy it while it's still soft and moist! Can I use homemade pumpkin puree instead of canned? Yes, you can use homemade pumpkin puree. Just make sure it is smooth and not too watery. Canned pumpkin is thicker, which helps the bread rise well. If your puree is runny, add a bit of flour to balance it out. Can I make this recipe without eggs? Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce. This keeps the bread moist and adds a bit of sweetness. You can also use flaxseed meal mixed with water for a vegan option. How do I know when the bread is fully baked? To check for doneness, insert a toothpick in the center. If it comes out clean or with a few crumbs, the bread is ready. You can also gently press on the top. If it springs back, it’s done. Can I make this recipe into muffins? Yes, you can! Simply pour the batter into muffin tins instead of a loaf pan. Bake for about 20-25 minutes. Check doneness with a toothpick, just like the bread. What should I do if my batter is too thick? If your batter seems too thick, add a splash of milk or water. Mix it in slowly until you reach your desired consistency. The batter should be thick but pourable. Best ways to serve pumpkin bread Pumpkin bread is great warm or at room temp. You can serve it with a dusting of powdered sugar or drizzle with vanilla glaze. Adding a dollop of whipped cream makes it a real treat. Pairing suggestions with beverages This bread pairs well with coffee or tea. A glass of milk also complements it nicely. For something special, try serving it with a spiced chai latte. In this blog post, we explored a simple pumpkin bread recipe. I covered the key ingredients, clear steps for preparation, and baking tips to ensure success. We also discussed variations and storage advice to help you make the most of your baking experience. Remember, with a few tweaks, you can create a delicious treat all year round. Try different flavors and mix-ins to make it your own. Happy baking!

Vanilla Pudding Pumpkin Bread

Indulge in the deliciousness of Vanilla Pudding Pumpkin Bread with this easy recipe! Made with creamy vanilla pudding and pumpkin puree, this bread is moist, flavorful, and perfect for any occasion. With just a few simple ingredients, you can whip up a delightful treat that your family and friends will love. Click through to explore the full recipe and learn how to create this scrumptious bread that’s sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 cup canned pumpkin puree

1 cup vanilla pudding mix (instant)

1/2 cup vegetable oil

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

    In a large mixing bowl, combine the pumpkin puree, vanilla pudding mix, vegetable oil, sugar, eggs, and vanilla extract. Mix until fully combined and smooth.

      In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in the chopped walnuts and chocolate chips.

          Pour the batter into the prepared loaf pan and smooth the top with a spatula.

            Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

              Once done, remove from the oven and let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 10 slices

                  - Presentation Tips: Serve the pumpkin bread warm or at room temperature, dusted with powdered sugar or drizzled with a simple vanilla glaze. A dollop of whipped cream or a scoop of vanilla ice cream on the side makes it even more delightful!